Oyster Mushrooms!
Vermont white gold.

 Finding: Our Vermont woods are perfect in the summer for finding oyster mushrooms!  Keep your eye out especially on fallen or decaying hardwood.

 Washing: "They" say not to use too much water, if any, when washing mushrooms.  I like to soak them for just a couple of minutes in salt water,  then spin dry in a salad spinner and let dry flat for 30 minutes.  When you find oysters mushrooms in the wild, often time they have bugs in them that will float to the top when submerged in the saltwater.   I still check each one out after the quick wash and pat dry.

 Cooking: We like to cook our mushrooms with just butter, salt, pepper and garlic powder.  Some like to add white wine too.

Freezing:  I just spread the cooked leftover mushrooms out on a tray a freeze.  Then, I transfer to a freezer bag.

 Eating:

 Wild Oyster Mushroom Bruschetta

      This should only be made on fresh bread sliced and baked with olive oil, garlic, salt and pepper.   Once the bread is baked a little while with just oil and garlic, I layer sliced tomatoes, a mushroom and Oaxaca cheese (quesillo) and bake untill the cheese started to bubble.

Don't forget a glass of wine!